Title (en)

COMMERCIALLY PROCESSED ORANGE JUICE PRODUCTS HAVING A MORE HAND-SQUEEZED CHARACTER

Publication

EP 0292047 B1 19930908 (EN)

Application

EP 88200908 A 19880509

Priority

US 5208887 A 19870518

Abstract (en)

[origin: EP0292047A2] Commercially processed orange juice products, including frozen orange juice concentrates, which are closer to handsqueezed orange juice in character are disclosed. At single-strength, these products have a viscosity of about 7 centipoise or less (at 8 DEG C) and a titratable oil content of about 0.015% or less. These products are further characterized by an orange aroma and flavor component which has a higher ratio of certain desirable "fresh" and "orangey" compounds, relative to certain less desirable orange compounds, when compared to current commercial orange juice products prepared from orange juice concentrate.

IPC 1-7

A23L 1/222; A23L 2/06; A23L 2/08; A23L 2/26

IPC 8 full level

A23L 1/222 (2006.01); A23L 2/02 (2006.01); A23L 2/06 (2006.01); A23L 2/08 (2006.01); A23L 2/52 (2006.01); A23L 2/56 (2006.01); A23L 27/12 (2016.01)

CPC (source: EP US)

A23L 2/06 (2013.01 - EP US); A23L 2/56 (2013.01 - EP US)

Citation (examination)

• H.J. Bielig et al "Richtwerte und Schwankungsbreiten bestimmter Kennzahlen (RSK/Werte) für Apfelsaft, Traubensaft und Orangensaft", Sonderheft Flüssiges Obst 3a/1982, S. 188-199
• M.G. Moshonas und P.E. Shaw "Quantities of volatile flavor components in aqueous orange essence and in fresh orange juice", Food Technology, 1986, pp. 100-103
• R.G. Rice et al "Flavor fortification of California frozen orange concentrate", Food Technology, 1952, pp: 35-39
• E.M. Ahmed et al "Effect of selected oil and essence volatile components on flavor quality of pumpout orange juice", J. Agric. Food Chem.. Vol. 26, n° 2, 1978, pp. 368-373
• J.D. Johnson and J.D. Vora "Natural citrus essences", Food Technology, 1983, pp. 92-94
• Marshall H. Dougherty et al "Effect of essence enhancement and storage on the flavor of frozen concentrated orange juice", Journal of Food Science, 39, 1974, pp. 855-856
• Ting and Rouseff "Citrus fruitsand their products", Dekker, New York, 1986, pp. 58-59
• Rothschild et al "Cloud loss during storage of pasteurized citrus juices and concentrates", J. Food Sci, 39, 1037, 1974
• Sinclair "The orange, its biochemistry and physiology", University of California, Division of Agricultural Sciences, 1961, pp. 414-426
• Ting and Roussef "Citrus fruits and their products, Dekker, New York, 1986, pp. 61-63
• Saravacos "The effect of temperature on viscosity of fruit juices and purees", J. Food Sci. 35, 1970, pp. 122-125

Designated contracting state (EPC)

AT BE CH DE ES FR GB GR IT LI LU NL SE

DOCDB simple family (publication)

EP 0292047 A2 19881123; EP 0292047 A3 19910306; EP 0292047 B1 19930908; AT E94031 T1 19930915; AU 1616788 A 19881124; AU 627149 B2 19920820; CA 1332535 C 19941018; DE 3883840 D1 19931014; DE 3883840 T2 19940105; ES 2058234 T3 19941101; IE 62660 B1 19950222; IE 881476 L 19881118; JP S6455166 A 19890302; MA 21266 A1 19881231; PH 26438 A 19920715; TR 26268 A 19940131; US 4938985 A 19900703

DOCDB simple family (application)

EP 88200908 A 19880509; AT 88200908 T 19880509; AU 1616788 A 19880516; CA 566638 A 19880512; DE 3883840 T 19880509; ES 88200908 T 19880509; IE 147688 A 19880517; JP 12163988 A 19880518; MA 21507 A 19880511; PH 36931 A 19880516; TR 35488 A 19880513; US 5208887 A 19870518